Gujarati Kadhi

It is almost similar to besan kadhi with the exceptions being that it is a bit thinner and is sweet. So try out this recipe even. I’m sure you’ll love every spoon of it.

Let us start cooking!!!

Ingredients:

For the kadhi:
Curd: 2 cups
Besan/gram flour: 2 tbsp
Water: 3 cups
Turmeric powder: ¼ tsp
Cinnamon powder: ¼ tsp
salt to taste

For the tempering:
Ginger paste: ½ tbsp
Cumin seeds: ½ tsp
Mustard Seeds: ½ tsp
Methi/fenugreek Powder: 1 tsp
Curry leaves: 8-10
Green Chillies: 2 de-seeded and finely chopped
Asafoetida: a pinch
Laung/Clove: 2-3
Whole black pepper: 4
Sugar: ½ tsp
Ghee: 1 ½ tbsp
Salt as per taste

Coriander leaves: 2 tbsp finely chopped

Method:
1. In a vessel take curd. Beat it well and just warm it.
2. Now add turmeric powder, cinnamon powder and salt. Stir well.
3. Add gram flour and mix it well assuring that no lumps are formed.
4. Now add water and stir well.
5. In a pan, heat oil, add asafetida, mustard seeds, whole black pepper and cloves. Let them crackle.
6. Now add cumin seeds and fry for a few seconds. Add fenugreek powder.
7. Add ginger paste, green chillies and curry leaves. Fry till the raw smell of the ginger goes off.
8. Pour the gram flour and curd mixture into this pan. Add sugar.
9. Stir it continuously until the kadhi starts boiling otherwise the curd you will notice small clots of curd in the kadhi.
10. Let it simmer for 10-12 minutes.
11. Garnish it with coriander leaves and serve hot with rice or chapati/roti.

Tips:
1. Same as gram flour/besan kadhi.

See you soon with a new recipe till then Happy Cooking!!!

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Pani Puri

Known by a variety of names like poochka, gol gappa, these are just delightful.

Let us start cooking!!!

Ingredients:
For the puris
Semolina (Sooji): ½ cup
Plain Flour (Maida): 1 tbsp
Soda Bicarbonate: a pinch
Salt as per taste
Oil for frying

For the pani
Mint leaves: 1 cup washed
Coriander leaves: 2 tbsp washed
Lemon Juice: 4 tbsp
Roasted cumin seeds: 2 tsp
Black salt: 1 ½ tsp
Green Chillies: 3-4
Pani puri masala: 1 tbsp
Salt as per taste
Asafetida: 1 – 2 pinches

Other ingredients
Mixed Sprouts: ½ cup
Besan Boondi: ½ cup
Tamarind Chutney: ¼ cup

Method:
1. In a bowl combine semolina, plain flour, soda bicarbonate and salt.
2. Add water and make semi stiff dough.
3. Knead it well. Keep it covered with a wet muslin cloth for about ½ an hour.
4. Now knead and make small balls from the dough.
5. Roll each into circles of about 1-2 inches diameter.
6. Heat oil in a kadai and fry the puris on medium flame until they puff up and turn golden brown in color.
7. Drain, cool and store in an air-tight container.

8. Take mint leaves, coriander leaves, lemon juice, cumin seeds, black salt, salt, asafetida and green chillies in a grinder and grind till a smooth paste is formed by adding water.
9. Seive the mixture in a vessel and add less than a liter water.

10. Add pani puri masala and stir well.
11. Refrigerate it for at least 2-3 hours for all the spices to get blended together.
12. To make the pani puri, make a hole in the puri and stuff it with mixed sprouts and boondi.
13. Add a little tamarind chutney and dip the puri in pani puri water and eat instantly.

Tips:
1. Instead of lemon juice, tamarind pulp can also be used.
2. Also ragda can be used for the filling of the puris.

See you soon with a new recipe till then Happy Cooking!!!

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Green Chutney

Chutneys can be enjoyed with many things like paranthas, bhel puri, sev puri, rice, sandwiches etc. You can prepare the chutneys and store them in freezer for 8-10 days.

Let us start cooking!!!

Ingredients:
Coriander leaves: 2 cups - washed
Mint Leaves: 1 cup - washed
Lemon Juice: 1 tbsp
Green Chillies: 2-3
Ginger: ½ inch piece
Garlic: 1 clove
Fresh Coconut: 1 inch piece
Roasted Cumin seeds: 2 tsp
Asafetida: a pinch
Black Salt as per taste

Method:
1. Combine all the ingredients and grind them into a very fine paste by adding very little water.

2. Store in freezer.

Tips:
1. If you don’t like the mint taste, you can remove it.

See you soon with a new recipe till then Happy Cooking!!!

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Date and Tamarind Chutney

The tangy taste of the tamarinds and the sweetness of dates make the chutney a perfect addition to the chaats.

Let us start cooking!!!

Ingredients:
Dates: 1 cup washed and seeds removed
Tamarind (Imli): ¼ cup washed
Sugar: 4-5 tbsp (Optional if you want a more tangy taste)
Black salt as per taste
Roasted cumin seeds: 2 tsp
Asafetida: a pinch
Red chilly powder: ½ tsp

Method:
1. In a pan heat tamarind, dates, sugar, chilly powder, asafetida, cumin powder and salt with 2 cups of water. Simmer for more or less 20 minutes.
2. Let it cool.
3. Then grind and sieve it.
4. Store in freezer and use as and when required.

Tips:
1. Instead of sugar you can use grated jaggery.

See you soon with a new recipe till then Happy Cooking!!!

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Moong dal Kadhi

This is a new variation to the kadhi. Instead of besan/gram flour we use moong dal. I gives a nice punch to the kadhi.

Let us start cooking!!!

Ingredients:
Moong Dal: 1/2 cup (washed and soaked for 3-4 hours)
Curd: 1 cup
Water: 2 ½ - 3 cups
Asafetida: a pinch
Mustard seeds: ½ tsp
Cumin seeds: 1/2 tsp
Fenugreek/ Methi Powder - 1/2 tsp
Turmeric powder - 1/2 tsp
Green chillies: 2 de-seeded and finely chopped
Coriander leaves - 1 tbsp finely chopped
Curry leaves: 8-10
Cloves: 2
Whole Black pepper: 2
Cinnamon powder: ½ tsp
Ghee: 1 ½ tbsp
Salt as per taste

Method:
1. Grind the moong dal into a smooth paste.

2. Take curd in a bowl and beat it well. Add the moong dal paste and stir well. Now add water, turmeric powder, and salt. Mix well.

3. Now heat ghee in frying pan on low flame.
4. Add asafetida, mustard seeds, clove and whole black pepper. Let them splutter.
5. Now add cumin seeds and methi powder and roast for a few seconds. Add green chillies.
6. Add the curd and besan mixture to it. Continuously stir the kadhi till it comes to boil.

7. Once it boils lower the flame and allow it to cook for 12-13 minutes. Remember to stir the kadhi after every 2-3 minutes.
8. Garnish with coriander leaves and serve hot.

Tips:
1. Same as besan kadhi.
2. Also as a variation to moong dal you can use chana dal and follow the same method.
3. You can use skinned or skinless moong dal.

See you soon with a new recipe till then Happy Cooking!!!

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Ladyfinger with Potatoes (Aloo Bhindi)

Potato is such a versatile vegetable that it suits in combination with almost every other vegetable. My today’s main lunch menu was Urad and chana dal with aloo-bhindi vegetable accompanied with cucumber and onion raita.
The vegetable tastes very nice. If you are bored of eating the regular cooked bhindi, add a potato and just see the difference.

Let us start cooking!!!

Ingredients:
Ladyfinger (Bhindi): 250 gms washed, wiped and cut into small roundels
Potato: 1 medium Chopped finely
Onion: 1 small (Optional) Chopped finely
Oil: 2 tbsp
Asafetida: a pinch
Cumin seeds: 1 tsp
Mustard seeds: 1 tsp
Turmeric powder: ½ tsp
Coriander powder: 1 tsp
Red chilly powder: 1 tsp
Salt to taste
Chat masala: ½ tsp

Method:
1. Heat oil in a pan. Add asafetida and mustard seeds. Let it splutter.
2. Add cumin seeds. Sauté for a few seconds.
3. Add onions. Fry till they become translucent.
4. Now add ladyfinger and potatoes. Stir well.
5. Add salt, turmeric powder. Stir well. Cover it and let it cook on slow flame for 10 minutes. Stir it in between for 2-3 times so that the vegetables do not stick onto the pan.

6. If you find that the ladyfinger has become sticky then let it cook uncovered for few minutes. You’ll observe the change.
7. Check whether the vegetables are done or not.
8. Now add coriander powder, chilly powder and chat masala. Stir well.

9. Serve hot with chapatis.

Tips:
1. Always wipe the ladyfingers dry. Otherwise they’ll become sticky.
2. You can curry leaves also at the time of frying onions.
3. So not over-stir it otherwise all the seeds of ladyfinger will come out.

See you soon with a new recipe till then Happy Cooking!!!

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